Greek Chicken Pearl Couscous Soup

This Greek Chicken & Pearl Couscous Soup is a bright and comforting dish that brings the flavors of the Mediterranean straight to your kitchen. With its zesty lemon base and tender shredded chicken, it's a refreshing take on a classic comfort food that is both hearty and light.

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Using simple, fresh ingredients, this recipe transforms basic pantry staples into a Mediterranean masterpiece. The pearl couscous, often called Israeli couscous, holds its shape beautifully in the broth, making every spoonful satisfyingly thick and flavorful.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g)
• 1.2 liters (5 cups) low-sodium chicken broth
• 1 bay leaf
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 150 g (3/4 cup) pearl couscous
• Zest and juice of 1 large lemon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 80 g (about 3 oz) feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• Lemon wedges, for serving

Instructions

Step 1

In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Pour in the chicken broth, add the bay leaf, and bring to a gentle simmer.

Step 4

Add the chicken breasts to the pot. Simmer for 12–15 minutes, or until the chicken is cooked through.

Step 5

Remove the chicken and bay leaf. Shred or chop the chicken into bite-sized pieces.

Step 6

Return the shredded chicken to the pot. Stir in the pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10–12 minutes until the couscous is tender.

Step 7

Add the lemon juice and season with salt to taste.

Step 8

Ladle the soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with extra lemon wedges.

Zusatztipps für die Zubereitung

To get the most out of your aromatics, ensure the onion and carrots are finely diced so they soften evenly. Don't forget to zest your lemon before juicing it to capture those bright citrus oils for the broth.

Varianten und Anpassungen

For an extra nutritional boost, you can substitute baby spinach or kale for added greens by stirring them in during the last 5 minutes of simmering. If you prefer a different grain, orzo pasta works as a great alternative to pearl couscous.

Serviervorschläge

This soup is best enjoyed with crusty bread or warm pita on the side for dipping. The extra lemon wedges are essential for those who love a sharper, more zesty finish.

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Whether you are serving a family dinner or looking for a meal prep option that stays delicious, this Greek Chicken & Pearl Couscous Soup is a reliable and vibrant choice that never fails to satisfy.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well for 3-4 days refrigerated. The pearl couscous may absorb more liquid as it sits, so add extra broth when reheating to reach desired consistency.

→ What can I substitute for pearl couscous?

You can use orzo pasta, rice, or even small pasta shapes like ditalini. Adjust cooking time accordingly as these may cook faster or slower than pearl couscous.

→ Is this soup freezer-friendly?

You can freeze this soup for up to 3 months. However, the pearl couscous texture may become slightly softer upon thawing. Consider adding fresh garnishes like feta and dill after reheating.

→ Can I use rotisserie chicken instead?

Absolutely. Skip the initial chicken simmering step and add shredded rotisserie chicken when you would return the cooked chicken to the pot. This reduces total cooking time significantly.

→ How can I make this vegetarian?

Replace chicken broth with vegetable broth and substitute the chicken breasts with chickpeas or white beans. Add them during the last 10 minutes of simmering to heat through.

→ What other vegetables work well in this soup?

Spinach, kale, zucchini, or diced red bell pepper make excellent additions. Add leafy greens during the last 5 minutes of cooking and firmer vegetables with the initial mirepoix.